Pot roast makes me remember my grandmother. I don’t think she ever had a crock pot, but I bet she would’ve liked it if she did. I’m ok admitting that no recipe compares to her sauerbraten (German pot roast), but since she’s gone now I have to settle with what I can get 🙂
Some of the ingredients
Mix up your slow cooker base liquids (doesn't look appetizing)
Add your pot roast
Toss in your potatoes and carrots
Thicken some of the gravy (that is bacon floating around)
Serve it up
Ingredients:
- 1 can cream of chicken soup (cream of mushroom or cream of chicken and mushroom)
- 1.5 cups of water
- 5 lb pot roast
- Container of beef broth (as pictured, I used the whole thing. You want a minimum of 2-3 cans)
- Sherry
- Oscar Mayer Real Bacon Recipe Pieces (optional)
- 1 packet of Knorr sauerbraten pot roast recipe mix (I have to special order this from my store, but they used to stock it by the gravy pouch mixes)
- Fresh carrots
- 1 large can of new potatoes
- Salt & Pepper to season
Directions:
- In a slow cooker, mix cream of chicken soup, sauerbraten mix, and water.
- Please pot roast in the slow cooker and coat with the liquid mixture.
- Add the beef broth and then a generous pour of cooking sherry on top.
- If needed, top off with water.
- Cook on the low setting for 8-9 hours. *see below*
- When you have about 2-3 hours left, add the carrots. (They should be fully cooked and soft through before serving)
- When you have about 1 hour left, add the potatoes and the bacon pieces.
- After it is done cooking, I remove about half of the liquid mixture to a saucepan and thicken it on the stove top by whisking in some flour. Serve this gravy on the side.
- Meanwhile, thinly slice your pot roast. It’s easier for me to season the meat at this step. I don’t like to sear it before cooking (why dirty another pot, right?) so adding the salt after is ok too.
- Once it is sliced, spoon some of the thin sauce (from the crock pot bowl) over the pot roast and veggies. Serve warm.
